MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown Texmati Rice w/Garlic Chicken
Categories: Poultry, Rice, Vegetables, Herbs
Yield: 6 Servings

3 c Chicken stock
1 1/2 c Brown Texmati rice *
1/2 c Roasted garlic
1/4 c Olive oil
2 ts Lemon juice
4 lb Whole chicken; cut up, bone
- in, skin on *
1 sm Bunch fresh thyme; washed,
- dried
Salt & fresh ground pepper

Set the oven @ 375+|F/190+|C.

Pour the chicken stock into a medium-sized sauce pot,
season it with salt and bring it to a boil. Add the
rice, cover and cook for about 15 minutes. It won't be
quite done, and some of the stock will not have been
absorbed -- it will finish cooking later in the oven.

While the rice is cooking, use a fork to combine 1/4 cup
of the roasted garlic with the olive oil and lemon juice
in a small bowl. Season to taste with salt and pepper.
Loosen the skin of each piece of chicken and evenly
distribute the garlic mixture beneath it. Then, season
all of the pieces with salt and pepper. Set aside.

After the rice has cooked for 15 minutes, pour it, along
with the stock into a 12" round, or 9" x 13" x 2" baking
dish, and let it cool a bit more, until it's room
temperature. Then add the chicken pieces to the baking
dish. Add sprigs of thyme all over the dish - in the
chicken skin, in the rice, and on top. Drizzle with a
bit of olive oil, cover with foil, and bake just until
the chicken is cooked through, about 45 minutes.

Remove the foil cover after the first 30 minutes of the
cooking time - this way it will nicely brown during the
last 15 minutes. The rice and chicken should be done at
the same time - if the rice needs a bit more time,
remove the chicken, re-cover the rice, and cook until
itC╟╓s done. Season the rice generously with salt and
pepper.

While the chicken is in the oven, add the remaining
roasted garlic to a small saut+¼ pan with a bit of olive
oil, over medium-high heat. Saut+¼ to brown the garlic,
about 1 minute. (If possible, use a head of roasted
garlic thatC╟╓s still intact and remove the individual
cloves with a paring knife to keep them whole.)

* NOTES: Original called for Basmati rice but Texmati
was what I had on hand. I used 59c/lb leg quarters
that I separated into drummer and thigh. Thyme came
from Food Fantasies fresh herbs selection since my
raised bed garden is not quite ready yet.

Author: Valentina K. Wein

RECIPE FROM: https://cookingontheweekends.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm not indecisive ... well, I don't think I am.

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)